I prefer microwave drying for herbs. Faster, less electricity used, and less burning. My dehydrator tends to run too hot for most herbs even at the lowest setting. I dry stems and all and then just finger strip the leaves off the fry stems.

Dave

I, personally, think dried cilantro and parsley don't taste like much. I prefer to freeze the fresh leaves in FoodSaver packets for future reference.

Thanks for the comments. I did dry them in the microwave, but I would like to freeze some also. My daughter gets them frozen at some stores in California and keeps them in her freezer.

While I am posting, I don't like canned applesauce. I heard the frozen applesauce tastes so much better. What are your comments on that? Any special hints? Thanks in advance. Barb

< I don't like canned applesauce. I heard the frozen applesauce tastes so much better. What are your comments on that?>

That depends on the recipe used to make the applesauce I think. We generally find frozen sauce to be to thin and have a diluted flavor when thawed so my family much prefers the canned.

But it is like green beans and so many other things - a personal taste preference - canned vs. frozen.

Dave

Cilantro and parsley I make into a pesto with olive oil and freeze into either ice cube trays or I save the little frozen thingies and re-freeze into those (about a TBLSP each). I bought those I think at Safeway before I was growing herbs, and kept them!

With basil, I go ahead and make my pesto, top with a little extra OO and freeze in small containers. Scoop out a Tblsp or whatever you need at a time. If it dries out a little in the freezer, just add a little more OO and stir! Nancy

Have you tried air drying? I air dry all of my herbs. I make bundles and hold them together with elastic bands or with yarn, and then hang the herbs upside down. You retain more of the medicinal properties and flavor this way.

Air drying can be a good way to dry some herbs, depending on your location. However, it can also lead to issues too, if not done well such as mold if insufficient airflow. I do happen to air dry most of mine, because I live in a dry location and can. But some, such as parsley and tarragon I microwave-dry to retain color. Air dried tarragon, even here, turns brown and picks up a musty smell. I choose not to hang most of mine, because leaving the stems on makes the drying process take longer, as the stems contain more moisture, unless we're talking bitty stems like thyme, oregano, or fennel. (Also have no good safe places to do so) I generally strip, then place on either a paper plate for bitty leaves, or a rack for larger leaves, and they do dry for me quickly. If I have enough, I use a very fine mesh lingerie bag with a zipper, and place on a wire shelf over a fan (started when my 2yr old tipped a whole large pan of chopped chives that I had spent a couple hours sorting, rinsing, and chopping).

Agree that air drying doesn't work for me. Too much humidity and dust and pollen in the air. The air filters in the house have to be replaced or washed every couple of weeks here so I don't want all that on my herbs too.

Dave